By Tony Conigliaro

From one of many world's prime professionals on "modernist mixology" comes this progressive new method of drink-making, with greater than sixty recipes for wildly inventive, genre-bending cocktails.The correct cocktail is greater than only a drink. It's the appropriate mixture of smell, colour, sound, and style. using a extensive spectrum of influences'including gastronomy, perfumery, tune, artwork, and design'Tony Conigliaro has proven himself as probably the most leading edge and thought-provoking mixologists on the planet. In The Cocktail Lab,Tony provides his top and boldest creations: beverages just like the classic new york, soiled Martini via the ocean, and Cosmo Popcorn.These recipes won't purely redefine your figuring out of what a cocktail may be; they're going to additionally motivate you to develop into a extra convinced and inventive drink maker.

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Extra resources for The Cocktail Lab: Unraveling the Mysteries of Flavor and Aroma in Drink, with Recipes

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Transfer to a medium bowl, and stir in the parsley and radishes. Serve with pita crisps. popovers with wild mushroom sauce MAKES 12 We used morel mushrooms, a spring variety known for its nutty flavor and pitted flesh, but any wild mushrooms, an assortment, or even cul­ tivated mushrooms will also make a nice sauce. You can prepare the popover batter in advance, and refrigerate it for up to one day. Let it stand at room temperature for 20 minutes before baking. The sauce can also be made one day ahead.

Form the mixture into 1˙-inch balls, and flatten the balls into ovals or football shapes, about © inch thick. 2. In a large nonstick skillet, heat ˙ tablespoon of the oil over medium-high heat. Add half the lamb patties. Cook until the first side is golden brown, about 3 minutes; flip the patties, and cook 2 min­ utes more. Transfer to a paper-towel-lined plate. 3. Wipe the skillet with a paper towel; heat the re­ maining ˙ tablespoon oil. Repeat the process with the remaining lamb patties. Serve warm or at room temperature with yogurt sauce on the side.

S TA R T E R S 71 5. Place the finished roll on a plate; cover with a damp paper towel. Continue until all the ingredi­ ents are used. Serve with dipping sauce. soy dipping sauce MAKES ABOUT 1 CUP ˙ cup soy sauce ˙ cup rice-wine vinegar 2 tablespoons thinly sliced scallions Combine all ingredients, and serve. chicken and corn empanadas MAKES 24 © 1˙ 1 1 ˙ ˙ 5 1 cup olive oil cups finely chopped white onion teaspoon crushed red pepper flakes teaspoon dried oregano, preferably Mexican Coarse salt cup finely chopped red bell peppers cup finely chopped green bell peppers small ears corn, kernels removed (about 1˙ cups) pound boneless, skinless chicken thigh meat, cut into ©-inch pieces 2 tablespoons dry white wine 6 ounces Monterey Jack cheese, shredded Empanada Dough (recipe follows), chilled 1 large egg, lightly beaten with 1 tablespoon water 1.

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